Mushroom Soup

Mushroom soup

With Stilton, apple & walnut croûtes

Mushroom Soup

15 mins

Super easy

serves 4

About the recipe

This mushroom soup looks lovely, tastes incredible and takes no time at all – just 15 minutes.


nutrition per serving

366

Calories


19g

Fat


5.1g

Saturates


10.1g

Sugars


1.7g

Salt


11g

Protein


41.1g

Carbs


3.8g

Fibre


of an adult’s reference intake


Recipe From

Jamie's 15-Minute Meals

Jamie's 15-Minute Meals

By Jamie Oliver

Ingredients

SOUP

2 onions

olive oil

1 organic chicken or vegetable stock cube

½ a bunch of fresh thyme

2 cloves of garlic

4 large portobello mushrooms

100g basmati rice

1 tablespoon single cream

1 teaspoon truffle oil

CROÛTES

8 chestnut mushrooms

1 ciabatta loaf

1 clove of garlic

1 eating apple

½ a bunch of fresh curly parsley

1 lemon

50g Stilton cheese

1 small handful of shelled walnuts

Method

  1. Ingredients out • Kettle boiled • Oven grill on high • Large lidded pan, medium heat • Griddle pan, high heat • Stick blender
  2. START COOKING
  3. Peel, halve and finely slice the onions and put them into the large pan with 2 tablespoons of olive oil.
  4. Crumble in the stock cube, add a pinch of sea salt and black pepper, strip in the thyme leaves and squash in 2 unpeeled cloves of garlic through a garlic crusher.
  5. De-stalk the chestnut mushrooms and place the tops on the griddle pan, turning when charred.
  6. Tear the chestnut stalks and portobellos into the onion pan, add the rice and cook for a couple of minutes. Pour in 1 litre of boiling water and boil with the lid on.
  7. Cut 4 slices of ciabatta at an angle and add to the griddle pan. When charred on both sides, rub with a halved garlic clove.
  8. Coarsely grate or slice the apple into matchsticks and toss with the roughly chopped parsley and a little lemon juice.
  9. Place the chestnut mushrooms on the toasts, crumble over the stilton and walnuts, then pop under the grill until the cheese is melted.
  10. Use the stick blender to purée the soup to a consistency you like, then season to taste, if needed, and swirl in the cream and truffle oil.
  11. Top the toasts with pinches of apple and parsley and serve on the side.

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